Asparagus sandwich with goat cheese and olives
Toasted bread is topped with a spreadable goat cheese and sliced, raw asparagus, olives, and a squeeze of fresh lemon. Holds well for travel too.
Servings: 4 sandwiches
Calories: 559kcal
Ingredients
- 1 baguette cut into 4 sections
- 2 tablespoon olive oil see note
- 8 ounces goat cheese, spreadable see note
- 12-16 asparagus spears
- 1 lemon
- 12-16 kalamata olives or green castelvetrano olives
- 1 handful salad greens
Instructions
- Preheat the oven to 425℉ to toast the rolls. Zest the lemon and squeeze the juice into a medium bowl. Slice asparagus into rounds and toss into lemon juice, add salt and pepper to taste. Chop the olives.
- Cut the rolls in half and drizzle with olive oil (garlic flavored if you have it!). Toast in the oven for about 5 minutes, until golden.
- Spread 2 ounces of goat cheese on one side of each roll.
- Put the asparagus on top of the cheese lay (to hold it in place). Top with olives, zest and greens.
- If wrapping for a picnic, wrap each sandwich tightly so the filling doesn't fall out.
Notes
- Asparagus: the fresher the asparagus, the sweeter and more tender it will be
- Olive oil: this is delicious with garlic flavored olive oil, since it's nice and delicate without having an overpowering garlic flavor.
- Goat cheese: I like herbed goat cheese, something like this. You can substitute with other spreadable cheeses, like Boursin or a flavored cream cheese.
- Cut rolls in half: You can also cut part way through, leaving one edge intact, so stuff doesn't fall out as easily.
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Nutrition
Calories: 559kcal | Carbohydrates: 61g | Protein: 25g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 1134mg | Potassium: 258mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 17mg | Calcium: 147mg | Iron: 4.1mg